DOMINO`S PIZZA #4490

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some containers wet stacked .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some food residues accumulating on cart and shelving.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several dumpster doors left open.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with hands after washing and before handling clean single-service articles. CDI, employees rehashed hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsink in back dish area with broken hot water handle, unable to dispense hot water for handwashing. Repair necessary. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - observed open package of meat balls not date marked. CDI, food voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed pizza sauce not time stamped with 8 hour time control hold time per variance . CDI, sauce labeled.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed digital thermometer not working. Vr required. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some splatter on sides of equipment and shelving

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation or handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed handsink in back dish area with broken hot water handle, unable to dispense hot water for handwashing. Repair necessary. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed canned tomatoes opened and portioned out at 12:00pm holding at 49F at 3:50pm during inspection. CDI - PIC voluntarily discarded tomatoes. EHS coached PIC on proper cooling. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed canned tomatoes, cooked pasta, cooked chicken wings, and tater tots in top portion of sides prep unit holding above 41F during inspection. PIC stated they had been placed there around 10:30am. Lid to prep unit had been open for multiple hours. CDI - PIC voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed canned tomatoes opened and portioned out at 12:00 pm holding above 41F at 3:50pm. Tomatoes were in a deep, covered plastic container in WIC. CDI - PIC voluntarily discarded. EHS coached PIC on proper cooling methods. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site whenever food preparation or handling occurs. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands then turn off faucet with no barrier. CDI - EHS educated PIC on using a barrier. PIC rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings at 45F and cooked tater tots at 50F in top portion of sides prep unit during inspection. PIC stated the unit had been left open on account if it being busy. CDI - PIC discarded items and closed the doors to the unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in top of sides prep unit during inspection. CDI - PIC moved to appropriate location. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 kitchen equipment cleaner spray bottles stored on top of single use pizza boxes. CDI-spray bottles were relocated to chemical storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on all cooler shelving and dry storage shelving with debris on shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks (personal bottle of coke and Dunkin Donuts drink) stored with facility food items in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite.

3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC). The food shall be discarded after the food has completed its hold time, if the food is in unmarked containers, or marked with a time that exceeds the hour time limit. -P: Written procedures for holding pizza sauce on TPHC for 8 hours (Variance granted) not followed. Employee filling pizza sauce bottles from product at room temperature with a time stamp. filled bottles placed back into walk-in cooler with not expiration time. Bottles should have the same expiration hour as the large container at room temperature. CDI- labels placed on bottles with expiration same as room temperature sauce.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed marinara sauce with two different discard time labels that exceeded the 8 hour hold time per variance approval letter. CDI: PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up near 3 compartment sink and dry storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open bag of chicken and beef in walk in cooler. PIC stated items were opened yesterday. CDI: PIC dated items. All other date marking was correct.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility without written procedures for holding the pizza sauce on TPHC. VR required within 10 days to ensure facility has written procedures. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Facility has variance allowing them to hold pizza sauce on TPHC for 8 hours. Observed pizza sauce without a time label. PIC went to place a time label that stated a time which was 30 mins past the time it was removed from cold holding. CDI: PIC labeled sauce with the correct time.

8-103.12 Maintain approval and records as required.-Pf. Observed facility without variance letter for the garlic Parmesan sauce onsite. VR required within 10 days to ensure facility has letter.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by 3 compartment sink. CDI, paper towels provided.

4-501.11 Maintain equipment in good repair. Observed light out at vent hood. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Facility has variance for pizza sauce. Observed 8 hour hold Variance approval letter but pizza sauces not dated by date made on sauce behind counter or time sauce was made per procedure requirements and PIC stated sauce previously held out of refrigeration by using TPHC yesterday. CDI, sauce voluntarily discarded by PIC. Repeat.

7-102.11 Common Name-Working Containers - PF - Observed degreaser not labeled by common name. CDI, spray bottle labeled while on-site.

4-501.11 Good Repair and Proper Adjustment-Equipment - C

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soiled disposable towels around trash can in employee restroom. Maintain clean.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee not vigorously rub hands for 10-15 seconds then they turned faucet off with their bare hands. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink near 3 compartment sink. CDI, disposable towels provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Facility has variance for pizza sauce. Observed 8 hour hold Variance approval letter but pizza sauces not dated by date made on sauce behind counter or time sauce was made per procedure requirements. CDI, proper date and time recorded. Repeat.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Observed manufacture glass cleaner containers used to store sanitizer solution. CDI, spray bottles voluntarily discarded by PIC.

8-103.12 Conformance with Approved Procedures - P,PF - Observed 8 hour hold Variance approval letter but pizza sauces not dated by date made on sauce behind counter or time sauce was made per written procedures. CDI, proper date and time recorded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil wedged in soiled area of prep table.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and salami holding above 41F in make table. CDI- items transferred to walk in cooler for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has variance approval for extended TPHC on pizza sauce. EHS observed facility storing these sauces at room temperature without a start or end time on product container. CDI- time stamps added to containers.

4-903.12 Prohibitions - C Only store items in the restroom if they are going to be used in the restroom. Observed facilities paper towels being stored in the restroom.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic container with a crack in the bottom and a plastic bottle that was cut to be used as a funnel with jagged edges. CDI- items discarded.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from underneath the hand sink near the pizza make line.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling baseboard underneath the hand sink near the mop sink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of cornmeal with no label indicating the product. CDI-The container of was properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning to the hoodvents and to the hand washing sink faucets. Have cleaned. REPEAT. **Very good job overall, keep up the good work!!**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods. REPEAT. If doors are going to be left open for delivery and other purposes, then an air curtain needs to be installed.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the reach in cooler door. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on one hand washing sink and dust buildup on the hood vents. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cove molding underneath the 3-compartment sink and the back hand washing sink coming apart from the wall. Have reattached.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one large fly and one small fly. Improve pest management.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hoodvents, and the hand washing sinks. CDI-The hand washing sinks were cleaned and sanitized. The hoodvents need to be cleaned.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee with wound on the left elbow with no covering. CDI-Had employee clean and cover wound with a bandage. Employee immediately washed hands thoroughly before beginning food handling. No pus was observed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the facility. Increase pest management.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handsink with pepperoni in the basin. CDI - PIC cleaned handsink and re-emphasized to employees to use sink only for handwashing. REPEAT -2-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide a minimum of 110F at wash basin in 3-comp sink unless otherwise stated by manufacturer on product label. Observed wash at 98F and washing taking place. CDI - PIC instructed refilling basin with water at proper temperature. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles at prep station without labels. Label these. -0-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF PIC is not certified food protection manager.

•2-301.12. Follow the cleaning procedure to adequately wash your hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. 2-301.14 Wash hands after activities that contaminate them. Observe employee arrive through back and begin food prep without handwash. When redirected to wash the time of wash was minimal. Redirected and gave instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed handsink with heavy food debris. Gave instruction to use sink only for handwash.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC does not hold certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not locate their health policy and could not answer all questions on the policy. Left a copy on site and reviewed with employees working today.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzarella removed from box (open bag) and spinach in square container with date marks greater than 7 days. PIC re-dated (as they were prepped yesterday and today). Corrected during inspection.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed square, white, plastic containers with jagged edges at tops. Discard as no longer easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oven parts (under roller) very soiled. Facility agreed to clean.

2-102.12 Certified Food Protection ManagerA) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed Person In Charge (PIC) not to have training documents. PIC was advised of the training requirements.; Repeat This became a 2 point deduction on January 1, 2014.

2-103.11 (M) Person in Charge-Duties - PF Observed staff member on duty to be working with food ungloved, but with a bandage on the hands or fingers. Staff membesr need to use them if they have an injury on the arms or hands. The PIC shall ensure that proper gloves for food service are available and used whenever the need arises. -CDI Gloves were used. -REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C Observed staff member to have a personal drink set on the top of a food table. Do not store personal drinks on the tops of food tables or near customer service items. -CDI Drinks were moved. -REPEAT

6-301.11 Handwashing Cleanser, Availability - PF Observed back handsink to have no soap in the dispenser. Handsoap is required for each handsink. -CDI Soap was provided.

2-303.11 Prohibition-Jewelry - C Observed foodhandler working with food while wearing a watch. Items may not be worn by food handlers from the elbow down except for simple metal band rings with no gems, in-lays, or cut-outs.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a split in the top surface of the cheese guard. This can be physical hazard. This was noted on the previous inspection. Observed the pizza fork to be taped together with duct tape. Replace the item. Duct tape is not to be used to repair food service utensils as it is not smooth and easily cleanable.

5-501.17 Toilet Room Receptacle, Covered - C Observed lid to the bathroom trashcan to be missing.

2-102.12 Certified Food Protection ManagerA) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed Person In Charge (PIC) not to have training documents. PIC was advised of the training requirements.; Repeat This became a 2 point deduction on January 1, 2014.

2-103.11 (M) Person in Charge-Duties - PF Observed the faciltiy to have no gloves available inside the facility for staff members. Both staff members on duty needed gloves due to bandages on the hands or fingers. One staff member was able to find food service gloves available for use in their vehicle. Gloves shall be available for use inside the facility should a staff member need them due to bandaged injury on the arms or hands. The PIC shall ensure that proper gloves for food service are available should the need arise. -CDI Gloves were obtained from a nearby store.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed staff member to have a personal drink set on the top of a food table. Do not store personal drinks on the tops of food tables or near customer service items.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a split in the top surface of the cheese guard. This can be physical hazard.

2-102.12 Certified Food Protection ManagerA) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed PIC not to have training documents. PIC was advised of the training requirements.; Repeat

5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf Observed hot water to be 87F in the front kitchen area and 95 bathroom handsink. Provide at least 100F hot water at all handsinks.; Corrected During Inspection by instruction. -REPEATObserved plastic bottles of verious type left in handsinks in front kitchen and rear utensil washing area. Handsinks must only be used for handwashing. Do not set items into the handsinks. -CDI Items were removed.

Observed.a spray bottle of cleaning chemical set on a table top next to food items and customer service items. -CDI Bottle was removed. Chemicals cannot be set next to food. or customer service items.7-201.11 Separation-Storage

Observed garlic butter packages sitting in water in the middle vat of the 3 compartment sink while soapy water and dirty dishes were in the left vat. The 3 comaprtment sink is intended for utensil washing. Do not use it for any food items while there are dirty dishes or cleaning compounds in or at the sink. -CDI Items were removed.3-307.11 Miscellaneous Sources of Contamination

3-304.14 Wiping Cloths, Use LimitationIn-use wping cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor. Observed improperly stored in-use wiping cloths.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved clean containers and lids stored in a large container that hand been lined with cardboard. Do not use cardboard to line such containers. Do not store or dry clean items on cardboard.

4-205.10 Food Equipment, Certification and ClassificationObserved a Black and Decker 7AMP corded drill that had been used as a mixer with a mixer attachement. Such drills are home repair and construction tools, they are not sanitiary food service equipment. A drill of the same type was noted to have been used as a mixer during the previous inspection on 10/11/12. C. Elmore instructed the staff with verbal coaching that this was not a piece of proper food servive equipment and that it was not to be used in such a manner at any future point. The violation was further noted as a use of improper equipment on the inspection sheet. No drills or other such non-food service equipment is to be used in the food service as food service equipment.